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Monday, July 19, 2010

This is from the blog called Mharo Rajasthan's Recipes. I am a big fan of this blog that showcases North Indian recipes. Well, most of you know I am mighty partial to stuffed peppers/mushroom recipes and its no wonder I picked this. Next on the to-try list is the Pineapple Kesari/Halwa.
An unforgettable experience while doing this - Was happily scooping out the membrane and seeds with hands.. Totally devoid of good sense, I know. In the midst of it, juice from inside of the pepper(??) squirted into my left eye,started a major bout of allergy that had me sneezing a million times a minute.Runny nose and itchy watery vampirish eyes during a heatwave was horrible.Repeated washing of the eye and Veramyst(an intranasal spray) helped to a certain extent. I am an allergy prone person and a small trigger is all I need to make me miserable. :(. Terrible Terrible experience.But that didn't stop me from enjoying these delicious stuffed peppers.Note to self - Be wise, use a mini melon-baller next time and maintain atleast a feet distance between pepper and face.
Hey,Watch out. I am on the hunt and your blog might be next for my next edition of "RecipeReplica".

Ingredients:

15 Mini-Peppers, slit, de-seeded and de-membraned with the crown and bottom intact

3 Yukon Gold Potatoes, medium-sized, fine-diced

1 Red Onion, small, fine-diced

3 Green hot chili, fine-diced

1 cup Paneer(Indian Cottage Cheese) Cubes

3 tbsp Olive Oil

1/2 tsp cumin seeds

1/4 tsp Cracked Pepper (if needed)

2 tbsp Cilantro, finely chopped

Salt for taste

Procedure:

In a wide saute pan, add a tbsp of oil and fry the Paneer cubes.Drain on paper towels. Cool and crumble the Paneer cubes. Set aside.

In the same pan add anther tbsp of oil,add the cumin seeds and hot green chilies. Add the chopped red onions and saute until translucent.

Add the chopped potatoes, salt and sprinkle some water. Lid the pan and cook for 5-10 minutes turning occasionally.

Sprinkle the cracked pepper, if using and the chopped cilantro. Stir and slightly mash the potatoes.

Add the crumbled Paneer and combine.

Stuff the mixture into the prepared peppers after it is cooled.

Heat a tbsp of oil in the saute pan and add the stuffed peppers to the pan.

Stir the peppers gently around the pan until they are evenly coated with oil. Lid the pan and cook for 5-7 minutes until the skin of the peppers are slightly browned and starts shrinking.

Serve it on top of brown rice or Saffron and Sweet Pea Rice(Recipe coming soon) or enjoy it as is.

CL, thank you so much for trying this out and I like how you tried mini peppers, I will try that for next time, see that is what I love when people try each other's recipes as you get to see a new process and a new method which I love as you get to learn so much :)